FISH, SCALE- AND SHELL, how to

© Janneke's Recipe pages - kitchen tips and tricks

First published: April 12, 2003, Netherlands

Type

Max. time

Suitable:

Preparation

Thaw method

Remarks:

baking oven 150°

roast pan

Room temp.

Trouts, carp

3 months

well

Do not damage the skin at cleaning

10 à 15 minutes

Crab, shrimps

3 months

well

Wash and cook in salted water, cool, peel, pack

2 à 3 hours

thawing in closed packing in lukewarm water too

Lobster

4 à 6 months

very well

Wash in salted water, dry, pack

Frozen in the pan

freezing living

Thin fish:

cod, sole, haddock, red perch, ray

4 à 6 months

very well

Place, after cleaning and cutting, the fish 1 minutes in water solution of 75 gr salt/liter, drain, dry

10 à 15 minutes

Frozen in the pan

3 hours

never let thaw entirely

Mussels

3 months

well

prepare, remove from the shell, cool and freeze with little remaining boiling fluid

Frozen in the pan - low heat

2 à 3 hours

thawing in closed packing in lukewarm water too

Saint Jacobs

shells

4 à 6 months

very well

wash, remove slimy parts, freeze

Frozen in the pan

Scrub shells well for serving

Fat fish: salmon (white, medium), herring, eel, pike

3 à 4 months

well

Place, after cleaning and cutting, the fish 1 minutes in water solution of 10 gr ascorbinesour/liter, drain, dry

10 à 15 minutes

Frozen in the pan

3 hours

fat fish never pickle